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Jarro-Zymes for Gluten Digestion Jarro-Zymes for Gluten Digestion

EXP. DATE 11/2017

Jarro-Zymes for Gluten Digestion is a dietary supplement containing a mix of enzymes obtained from bacteria and fungi, including the enzymes endo- and exopeptidases which are able to break down gluten proteins into smaller peptides and amino acids. Using the preparation regularly makes it possible to benefit from all the advantages of a low-gluten diet.

Exopeptidases are enzymes of the protease group that catalyse the cleavage of single amino acids from peptide chains outside a polypeptide chain. Unlike exopeptidases, endopeptidases catalyse the hydrolysis of a peptide bond inside a polypeptide chain. Both classes of enzymes participate in gluten digestion. Moreover, the mix of enzymes contained in the preparation in the form of proteases, aspergillopepsin, and DPP IV exhibits the ability to digest 96% of gluten in 60 minutes, which is a 30% better result compared to other products available on the market.

Gluten is a combination of plant proteins – glutenin and gliatin, found in the seeds of some cereals, for example wheat, rye, and barley. Gluten is a toxic factor in coeliac disease, allergies (especially to wheat), but also in gluten sensitivity which has been recently described by scientists and medical practitioners.

Within the last few years, one could observe a growing number of people suffering from a new type of food sensitivity which is officially called non-coeliac gluten sensitivity (NCGS). It is the most common in youth and adults, particularly in women, with a large number of cases diagnosed at a higher age. Scientists have initially estimated that the disease concerns as much as 6% of the population!

Non-coeliac gluten sensitivity is characterised by the occurrence of many symptoms, including both gastrointestinal symptoms, like diarrhoea, abdominal pains, flatulence, and symptoms unrelated with the gastrointestinal tract, including headaches, muscle and joint pains, the feeling of confusion and anxiety, and depression. The symptoms appear quite soon after gluten consumption and become milder or even disappear once the person starts to follow a gluten-free diet.

Diagnosing gluten sensitivity requires the exclusion of coeliac disease (no blunting of intestinal villi, negative antibody screen) and a wheat allergy (normal concentration of IgE antibodies). Unlike coeliac disease, which has been very well studied, the pathogenic mechanisms of NCGS still have not been fully discovered.

These days, it is believed that the development of NCGS is determined by a few factors: different functioning of the intestinal mucosa barrier, activated primary immune response, consuming foods rich in amylase inhibitors, as well as the existence of a multicomponent food sensitivity connected with a diet rich in FOODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) or additives. Treating gluten sensitivity is based mainly on changing eating habits and introducing a gluten-free diet.

Following a completely gluten-free diet is often very difficult because of how common the protein fraction is in many products that do not contain it naturally (like cold cuts, dairy products, prepared sauces, dried fruit, sweets). Normal oat is also believed to be strongly polluted with gluten, which is why it is prohibited in a gluten-free diet.

If you do not suffer from coeliac disease but suffer from symptoms typical of gluten sensitivity, your diet does not have to be so restrictive when you use specialist preparations like this one. The product makes it possible to quickly digest small doses of gluten hidden in food and reduce the risk of experiencing potential symptoms connected with the sensitivity to the dietary component.

The scientific environment is convinced that eliminating gluten in the case of sensitivity does not have to be life-long and can be temporary. In such cases, it happens that people who give up on gluten in their diet and then decide to consume it again often experience the recurrence of symptoms, often much stronger than before. It is easier to get through such phases with the use of preparations like the one by Jarrow Formulas.

To sum up, Jarro-Zymes for Gluten Digestion is a dietary supplement intended for every person suffering from non-coeliac gluten sensitivity (NCGS). Consuming it helps to digest gluten better and reduce potential troublesome symptoms connected with the sensitivity to the dietary component. Using the product regularly also makes it easier to control a diet containing small amounts of gluten. 

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Since 2005
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Jarro-Zymes for Gluten Digestion Jarro-Zymes for Gluten Digestion 60 caps.
Jarrow Formulas
18.37 $

Jarro-Zymes for Gluten Digestion 60 caps.

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18.37 $
Notify me of availability

- Delivery even day after tomorrow

- Foreign shippment from 5.51 $ Every 79.85 $ reduces shipping costs by 2.66 $

You have got questions about the product

consultations@mz-store.com

Description

EXP. DATE 11/2017

  • Contains endo- and exopeptidases
  • Supports and facilitates gluten digestion
  • Helps to control gluten-free diet
  • Helps to limit diet restrictions
  • Reduces gastrointestinal symptoms

Jarro-Zymes for Gluten Digestion is a dietary supplement containing a mix of enzymes obtained from bacteria and fungi, including the enzymes endo- and exopeptidases which are able to break down gluten proteins into smaller peptides and amino acids. Using the preparation regularly makes it possible to benefit from all the advantages of a low-gluten diet.

Exopeptidases are enzymes of the protease group that catalyse the cleavage of single amino acids from peptide chains outside a polypeptide chain. Unlike exopeptidases, endopeptidases catalyse the hydrolysis of a peptide bond inside a polypeptide chain. Both classes of enzymes participate in gluten digestion. Moreover, the mix of enzymes contained in the preparation in the form of proteases, aspergillopepsin, and DPP IV exhibits the ability to digest 96% of gluten in 60 minutes, which is a 30% better result compared to other products available on the market.

Gluten is a combination of plant proteins – glutenin and gliatin, found in the seeds of some cereals, for example wheat, rye, and barley. Gluten is a toxic factor in coeliac disease, allergies (especially to wheat), but also in gluten sensitivity which has been recently described by scientists and medical practitioners.

Within the last few years, one could observe a growing number of people suffering from a new type of food sensitivity which is officially called non-coeliac gluten sensitivity (NCGS). It is the most common in youth and adults, particularly in women, with a large number of cases diagnosed at a higher age. Scientists have initially estimated that the disease concerns as much as 6% of the population!

Non-coeliac gluten sensitivity is characterised by the occurrence of many symptoms, including both gastrointestinal symptoms, like diarrhoea, abdominal pains, flatulence, and symptoms unrelated with the gastrointestinal tract, including headaches, muscle and joint pains, the feeling of confusion and anxiety, and depression. The symptoms appear quite soon after gluten consumption and become milder or even disappear once the person starts to follow a gluten-free diet.

Diagnosing gluten sensitivity requires the exclusion of coeliac disease (no blunting of intestinal villi, negative antibody screen) and a wheat allergy (normal concentration of IgE antibodies). Unlike coeliac disease, which has been very well studied, the pathogenic mechanisms of NCGS still have not been fully discovered.

These days, it is believed that the development of NCGS is determined by a few factors: different functioning of the intestinal mucosa barrier, activated primary immune response, consuming foods rich in amylase inhibitors, as well as the existence of a multicomponent food sensitivity connected with a diet rich in FOODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) or additives. Treating gluten sensitivity is based mainly on changing eating habits and introducing a gluten-free diet.

Following a completely gluten-free diet is often very difficult because of how common the protein fraction is in many products that do not contain it naturally (like cold cuts, dairy products, prepared sauces, dried fruit, sweets). Normal oat is also believed to be strongly polluted with gluten, which is why it is prohibited in a gluten-free diet.

If you do not suffer from coeliac disease but suffer from symptoms typical of gluten sensitivity, your diet does not have to be so restrictive when you use specialist preparations like this one. The product makes it possible to quickly digest small doses of gluten hidden in food and reduce the risk of experiencing potential symptoms connected with the sensitivity to the dietary component.

The scientific environment is convinced that eliminating gluten in the case of sensitivity does not have to be life-long and can be temporary. In such cases, it happens that people who give up on gluten in their diet and then decide to consume it again often experience the recurrence of symptoms, often much stronger than before. It is easier to get through such phases with the use of preparations like the one by Jarrow Formulas.

To sum up, Jarro-Zymes for Gluten Digestion is a dietary supplement intended for every person suffering from non-coeliac gluten sensitivity (NCGS). Consuming it helps to digest gluten better and reduce potential troublesome symptoms connected with the sensitivity to the dietary component. Using the product regularly also makes it easier to control a diet containing small amounts of gluten. 

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Composition

Composition

Container size: 60 capsulesServing size: 1 capsuleServings per container: 60
per 1 capsuleamount%RDA
Glutalytic Enzyme Blend (Endo- and Exopeptidase170 mg**
Proteases
Aspergillopepsin and DPP IV*)

Other ingrednients

Maltodextrin (non-GMO), medium chain triglycerides (from palm oil), tapioca dextrin and silicon dioxide. Capsule consists of hydroxypropylmethylcellulose.

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Enzyme blend

Information


Enzyme blend contains a selected set of digestive enzymes of plant origin, such as bromelain present in fresh pineapple, papain (papaya leaves and fruit); amylase and lactase (the digestive enzymes of carbohydrate), lipases (digestive enzymes of fat) and cellulase (decomposing in the body of an unfortunate cellulose), facilitating digestion and absorption of nutrients (sugars, proteins, fats). Particularly useful when using high-calorie diet and after workout, to facilitate the digestion of protein. Enzyme blend is a component OrangeOxiMega Combo Greens & Fish Oil, a complex supplement of Controlled Labs.

 

Pepsin

Information

Pepsin - the proteolytic enzyme of gastric juice, which is produced of the pepsinogen, secreted gastric mucosa. This reaction occurs only in an acidic environment. Pepsin is responsible for the initial stage of digestion of proteins, and thus breaking them into smaller molecules - polypeptides and oligopeptides, which are degraded into separate amino acids during the further digestive process. Insufficient amount of enzyme leads to disruption of protein digestion process. Supplementation with pepsin not only leads to a proper amount of this component, but also is directly stimulating the endogenous conversion of pepsinogen to pepsin and therefore operates two separate pathways.

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